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Borscht with Beets

Borscht is a classic. A rich, delicious bowl of borscht with sour cream — and lunch is served. One day, about 20 years into our marriage, my husband was eating borscht and admitted: "Back when I first ate your soups, I'd chase little bits of vermicelli around with my spoon — but now your borscht is just amazing!" It got me thinking about how I learned to make this beloved dish, and how I first tried a borscht recipe with beets. If it hadn't been for a friend (who still wouldn't share her own borscht recipe with me), I'd probably have stayed stuck at that level. Time passed, I got the hang of it, and now my borscht earns praise from family and guests alike. Now it's your turn to learn how to make borscht with beets.

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Borscht with beetroot
Borscht with beetroot
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 10 % 1 g
Carbohydrates 80 % 8 g
46 kcal
GI: 100 / 0 / 0

Cooking method

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Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Frozen green cabbage - 45  kcal/100g
  • Beet - 40  kcal/100g
  • Dried beet - 278  kcal/100g
  • Boiled beet - 49  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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